This project was supported in part by the University of Minnesota Agricultural Experiment Station Grant No. 18-78 and 18-72, and Grant No. PFR-7910370 from the National Science Foundation. This research was supported by federal funds and is not subject to copying, restrictions. This paper is scientific journal series No. 11577 from the University of Minnesota Agric. Exp. Station.
Kinetics of Thiamin and Riboflavin Loss in Pasta as a Function of Constant and Variable Storage Conditions
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 46, Issue 5, pages 1457–1461, September 1981
How to Cite
KAMMAN, J. F., LABUZA, T. P. and WARTHESEN, J. J. (1981), Kinetics of Thiamin and Riboflavin Loss in Pasta as a Function of Constant and Variable Storage Conditions. Journal of Food Science, 46: 1457–1461. doi: 10.1111/j.1365-2621.1981.tb04197.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 1/9/81; revised 4/24/81; accepted 4/29/81
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